Juniper Green's Salted Caramel Chocolate Pie
Chilled caramel cream is topped with a rich dark chocolate ganache and flaky sea salt. Recipe courtesy of Juniper Green.
A pie recipe worth singing about! This sweet chocolate pie with a salty kick, courtesy of Goo Goo Cluster, is a spin off of their Lulu Loves Goo Goo Pie, created especially for the Tennessee Performing Arts Center's run of the Broadway touring musical Waitress. Slices of Lulu Loves Goo Goo can be purchased for a limited time at The Goo Goo Shop and Dessert Bar downtown. Also, in honor Waitress, TPAC will be selling miniature pies in jars for the perfromance, running June 5-10.
Ingredients
- 1 (9-inch) prepared pie crust
Chocolate Cream Pie Filling
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 2 egg yolks
- 8 ounces semisweet chocolate chips
- 2 tablespoons cocoa powder
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla
Topping
- 4 egg whites
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 1/2 cup chopped, salted peanuts
- 1/4 cup caramel sauce
Instructions
Pie Filling
1. To prepare chocolate cream filling, stir together sugar, cornstarch, and salt. Whisk in eggs and yolks.
2. In a large bowl, combine chocolate chips, butter, and vanilla, set aside.
3. In a saucepan, combine milk, cream, and cocoa, whisk well and bring to a boil. Gradually add to cornstarch mixture. Bring to a boil, stirring constantly until bubbly and thick, about 2 minutes. Strain into reserved chocolate chip mixture. Whisk until combined and smooth
4. Pour into prepared pie crust and cover surface directly with plastic wrap and refrigerate overnight.
5. To prepare topping meringue, place egg whites, sugar, and cream of tartar in bowl over a double boiler. Whisk until temp reaches 160F on candy thermometer. Place in mixer with whip attachment and whip until cool.
6. Spoon meringue on top of chilled chocolate cream pie. Sprinkle with chopped peanuts and drizzle with caramel.
Topping
1. Place egg whites, sugar, and cream of tartar in bowl over a double boiler. Whisk until temp reaches 160F on candy thermometer.
2. Place in mixer with whip attachment and whip until cool.
3. Spoon meringue on top of chilled chocolate cream pie. Sprinkle with chopped peanuts and drizzle with caramel.
